By Joel MacCharles
I have eaten preserves for most of my life. I remember my parents making one to two batches of jam as a child, I still covet my Grandmother’s ‘famous’ Acadian Mustard pickles, and tomato sauce showed up in my early teenage years. It’s only been in recent years when our … [Read more...]

By Sinclair Philip
In May, over 60 representatives from Slow Food networks in 17 countries from around the world met in Africa for the first time in Slow Food’s history. The choice of Morocco reflects the growth of the Slow Food movement in Africa. The meeting took place in Rabat, the capital … [Read more...]

By Michael Howell
Food and film lovers alike gathered in Wolfville this past weekend to enjoy the Slow Motion Food Film Festival. Hosted by Slow Food Nova Scotia, the bi-annual film festival showcased 29 films from 13 countries, all with the intent to entertain and educate the public on the … [Read more...]

By Mara Jernigan
By now many of you involved with Slow Food in Canada know that I have moved to Belize. I came here this summer to explore a job opportunity that came my way via a Slow Food colleague of many years, Anya Fernald. I first met Anya when she was working for the Slow Food … [Read more...]

What happens when supporting a product’s consumption might do more harm than good?
By Tabitha Steager, Ark of Taste Chair
The selection process for an Ark of Taste product is a complex and well-considered process. It often requires multiple conversations back and forth between those … [Read more...]

By Lynn Ogryzlo
The holiday season is all about feasting and for locavores we especially cherish our local products at this time of year. As the snow falls I hunger for tins of Utopia Ontario tomatoes and bags of Thompson’s beans to simmer slowly with meat, poultry or game (raised locally of … [Read more...]

By Amy Jo Ehman
Like northern climes around the world, Saskatchewan is rich in berries: blueberries, lingonberries, seabuckthorn, chokecherries, strawberries, sour cherries and perhaps most famous in these parts, the purple Saskatoon berry. From pemmican, the power food of our first … [Read more...]